Mexican Chilli v1.00 02/11/19 ©   web design

Serves: 2

Cooking time: 60 minutes

Mexican Chilli

Method

1. Dice 1 large Onion; 1 Red Pepper & 2 Garlic Cloves

3. Add Onion & stir frequently


MEDIUM HEAT


(5 minutes)

6. Add 150ml Red Wine, pour into pan. Add 1 can of Chopped Tomatoes; ½ tsp dried Marjoram; 1 tsp Sugar or Choc piece;  2 tbsp Tomato Puree; Salt / Pepper.

STIR WELL


Bring to Boil, then


SIMMER

(20  minutes)

7. 1 cup of Long Grain Rice, add salt & cover with water


Bring to Boil, then


SIMMER,  

(20 minutes)


Then STAND

8.  Drain beans in sieve & stir into chili pot.

Add water if looking too dry.

Bring to Boil, then


Bubble without the lid


(10 minutes)


9. Taste & Season as required, replace lid


HEAT OFF


Stand for 10 minutes


Goto Ingredients

4. Add 500g Lean Minced Beef.

Then drain the fat.


THIS NEEDS UPDATING TO MEXICAN BEEF CHILLI


HIGH HEAT


Keep stirring till mince brown    (5 minutes)

2. Add Sunflower Oil to Pan


5. Add Garlic & Sliced Red Pepper, 5 mini Chillis, 1 tsp Hot Chilli Powder, 1 tsp Paprika, 1 tsp Ground Cumin, Stir.


MEDIUM HEAT


 (5 minutes)


MEDIUM HEAT


(2 minutes)

SERVE

With sour cream

UPDATE WITH MEXICAN BEEF CHILLI RECIPE AND MUSIC